Terribly Terrific Toffee

There's something magical about brown sugar and butter that creates such a buttery treat such as toffee. This is doubly good because it adds the saltiness of a cracker that meets up to the rich bettery taste.

1 cup unsalted butter (no margarine allowed) 1 cup brown sugar 2 cups semi-sweet chocolate chips 40 saltine crackers Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk. 2 DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. 3 REFRIGERATE 30 min. or until chocolate is firm.

Tiger Butter Fudge

I have some fantastic candy recipes that wont keep you in the kitchen all day maki ng them. I am all for that since I am not a baker at all, candy is so pretty packaged up at Christmas time to give out to friends and family.

Makes: 2 Pounds Fudge What You'll Need: 16 (1-ounce) white chocolate baking squares, finely chopped 3/4 cup creamy peanut butter 2 cups (12 ounces) semisweet chocolate chips Combine white chocolate and peanut butter in a microwave-safe 2-quart bowl. Microwave at HIGH 2-1/2 minutes or until melted, stirring twice. Pour into a wax paper-lined 10- x 15-inch rimmed baking sheet, spreading evenly. Microwave chocolate chips in a microwave-safe 2-quart bowl at HIGH 2-1/2 minutes or until melted, stirring twice. Pour over white chocolate mixture; swirl gently with a knife. Chill until firm. Break into pieces. Store candy in an airtight container in refrigerator.

Crispy Mint Thins (Ritz Crackers)

The following recipes are the most simplest recipes, yet one of them is another version of a famous cookies that we all love; Girl Scout Thin Mints. This will be a popular recipe at Christmas time with the colored candies crushed on top. What's so hard to put chocolate on top of Ritz crackers and then crushed colorful peppermint candies on top..?? I will say...nothing. You will appreciate that crispy chocolate treat later. Ingredients 1 pkg (8 squares) baker's semi-sweet chocolate, melted, slightly cooled 1/4 tsp peppermint extract 1 sleeve ritz crackers (36 crackers) 1 candy cane (6 inch), crushed Directions 1 MIX chocolate and extract. 2 DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. 3 REFRIGERATE 30 min. or until chocolate is firm.

Puttin on the Ritz

I made two decadent chocolately crispy treats from Ritz crackers. Who doesn't like Reeces Pieces, or the famous Peppermint bark that you make at Christmas time...??. I did both on Ritz crackers and that the results....well, you will have to make it yourself to believe me. I am not a baker myself, if there's a shortcut to anything sweet, I am all for it.

Line a cookie sheet with wax paper.
1 sleeve of Ritz crackers
1/2 cup of good semi-sweet chocolate (chips or baking bar)
Reeces pieces (1/2 bag crushed)
Peppermint candies (15 pieces, crushed)
Line a cookie sheet with wax paper.

Melt the chocolate in the microwave in 30 second intervals, and stir. Do this step until the chocolate melts.

With two spoons, put a cracker at a time on a spoon and have the bowl under it to catch the excess chocolate. Smooth the chocolate just on top of the cracker and put in on the cookie sheet. Do this for all the crackers.

Half of the crackers get the crushed Reeces Pieces and the other half get the crushed peppermint candy. Put the sheet in the fridge until the chocolate sets.

You can melt more than 1/2 cup of chocolate if desired, but is was more than I needed for 1 sleeve of crackers since the top of crackers is all you need.

Chocolate Toffee Cracker Crunch

If you love chocolate toffee candy I promise you this will be your favorite sweet from now on. To think its made from crackers.

Chocolate Toffee Cracker Crunch

I bought assorted crackers at the store and the ingredients I would buy for toffee. Here is my recipe.

INGREDIENTS:

1 stick of butter
1/2 cup of brown sugar
Semi-sweet chocolate bar (I used a huge bar at the counter).
Chopped walnuts
Foil
Cooking spray
Assorted crackers (they come in a box)

Pre-heat the oven to 350 deg. Melt the stick of butter till it melted and throw it the brown sugar till it boils and the liquid get thick and separates from the sides of the pan.

In the meantime melt your chocolate bar in the microwave first about 40 secs. Stir it really good. If it’s not melted, put it back for about 40 more secs. Stir it again and it should be smooth.

Line your crackers on a foil line cookie sheet sprayed with cooking spray. Have your cokie sheet ready and near the oven. Pour the liquid over the crackers really good and put it in the oven for 15 mins. Take it out. Dont worry, it will be bubbly at first…..that’s ok.

Drizzle the chocolate over the toffee covered crackers, and cover with chopped walnuts or whatever toppings you want. Cool the crackers in the fridge. The chocolate will set in on the toffee and the cracker will stay crispy.

Grasshopper Mint Chocolate Bark

I found some fantastic recipes over the weekend... or, I should say mouth watering recipes that wanted me to bake right on the spot.  They say that you shouldn't go to the store on a empty stomach.  I can say the same when looking at decadent desserts on the internet. 

If these sweet decadent desserts don't make you salivate, you're a better person than me.  I was in Pinterest over the weekend, I'm sure everybody knows that site, and if your like me you can get carried away browsing hours on end without leaving the site.  Don't hate me when you see these candy recipes that I posting.  When I saw them it gave me ideas what to make over the holidays.

16 ounces white chocolate, finely chopped

1 teaspoon mint extract (NOT peppermint), optional

Green food coloring

16 ounces semisweet chocolate, finely chopped

1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

1. Line a baking sheet with parchment paper and set aside.

2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.